OSU-recommended vegetables provide best yields in local gardens | Oregon State University Extension Service | Gardening OSU-recommended vegetables provide best yields in local gardens Last Updated: March 11, 2011 CORVALLIS, Ore. — Vegetable varieties and melons recommended by Oregon State University for 2011 are adapted to local growing conditions to produce the best yields in home gardens. The OSU Extension Service recommends the updated varieties listed here for all areas of the state except regions indicated. "We look at these varieties at least two years before we can make recommendations," said Annie Chozinski, faculty research assistant with the horticulture department at OSU. "Some we consider for many years, especially if they vary from year to year," she said. "We observe and measure many traits, but it's the overall score that helps us decide. If something has high scores in everything but succumbs to disease pressure, it is not recommended. Similarly, if something is highly disease resistant but has odd flavors, size or variability, we don't recommend it." Regions: I. Oregon coast: cool but long season of 190 to 250 days. II.

Western valleys: 150-250 day season; warm days, cool nights; length of season may very considerably from year to year. III. High elevations: short growing season of 90 to 120 days; frost possible in any month. IV. Columbia and Snake River valleys: 120- to 200-day season; hot days, warm nights, length of season fairly well defined. Recommended varieties: (not regions III and IV) Green Globe, Imperial Star, Emerald. Asparagus Mary Washington, Jersey Knight, Jersey Giant, UC 157, Purple Passion. Beans (green bush) Tendercrop, Venture, Slenderette, Oregon 91G, Oregon Trail, Provider, Jade, Oregon 54. (flat Italian) Roma II. (French filet) Nickel, Straight 'N Narrow. (green pole) Blue Lake, Kentucky Wonder, Romano, Cascade Giant, Kentucky Blue, Oregon Giant. (wax bush) Goldenrod, Goldrush, Indy Gold, Slenderwax. (lima, bush, large seeded) Fordhook 242 (or any Fordhook).

(lima, bush, small seeded) Thorogreen, Baby Fordhook, Jackson Wonder. (dry) Pinto, Red Kidney, White Kidney (Cannellini), Cranberry, Etna. (edible Soybeans or Edamame) Envy, Early Hakucho, Butterbean, Sayamusume, Misono Green. Beets Ruby Queen, Red Ace, Kestrel, Early Wonder, Pacemaker III, Detroit Dark Red, Red Cloud. (cylindrical) Cylindra, Forono. (greens) Early Wonder Tall Top, Bull's Blood. Broccoli Premium Crop, Packman, Arcadia, Early Dividend, Windsor, Emerald Pride, Gypsy. (Romanesco type) Romanesco, Veronica. (early) Parel, Primax, Farao, Tendersweet, Gonzales, Surprise. (main season) Golden Acre, Bravo, Charmant, Cambria, Invento. (late fall, winter) Danish Ballhead, Storage Hybrid #4, Blue Thunder. (red) Ruby Perfection, Red Acre. (savoy) Melissa, Savoy Express, Savoy Ace, Perfection, Famosa.

Chinese cabbage Pac choi: Mei Qing Choy, Joi Choi. Carrots Red Core Chantenay, Royal Chantenay, Scarlet Nantes, Mokum, Bolero, Apache, Danvers, Sugarsnax 54, Nelson, Napa, Kuroda, Nantindo, Magnum, Navarino, Sweetness III, Napoli, Yaya, Vitana, Skywalker. (yellow) Yellowstone. (baby carrots) Minicore, Parmex, Thumbelina. Cauliflower Snowball "Y" Improved, Snow Crown, Candid Charm, Apex, Amazing. (Purple) Violet Queen, Graffiti. Fordhook Giant, Rhubarb, Bright Lights, Bright Yellow, Silverado, Broadstem Green. Chicory (green) Crystal Hat (tall, slender heads). (red, also known as Radicchio) Chiogga Red Preco, Palla Rosa Special, Indigo, Treviso (tall, slender heads). Celery Standard sweet (early): Sundance, Early Sunglow, Seneca Horizon. (main season): Jubilee (also called Golden Jubilee). Supersweet (early): Butterfruit. Sugary enhanced (very early): Sugar Buns.

(early): Precocious, Spring Treat. (main season): Incredible, Kandy King, Kandy Korn, Legend, Bodacious. White Kernels (must be isolated from yellow or bicolor types to get all white kernels). Supersweet (main season): How Sweet It Is, Xtratender 378A, Mirai 421W. Sugary enhanced (early): Sugar Pearl Sugary enhanced (main season): Argent, Whiteout, Silver Princess. Bicolor Kernels Supersweet (early): Xtratender 272A, Mirai 308BC. (main season): Honey and Pearl, Xtratender 277A. Sugary enhanced (early): Trinity, Fleet. (main season): Temptation, Brocade, Delectable, Mystique. Triple Sweet types (sh2su hybrids): Sweet Rhythm, Serendipity, Sweet Chorus, Nantasket, Renaissance. Ornamental (must be isolated from other corn): Wampum, Chinook. Note: Kernel quality of all the above corn varieties may be dramatically altered under certain pollination conditions. Supersweets must be isolated from other types.

Cucumbers (pickling) SMR 58, Pioneer, Bush Pickle, County Fair, Clinton, Cool Breeze, Regal, Vertina. (slicing) Burpee Hybrid, Marketmore 86 & 97, Poinsett, Raider, Dasher II, Slicemaster, Intimidator, Tasty Green, Orient Express, Genuine, Sweet Marketmore, Tasty Jade. (novelty) Armenian, Lemon. Eggplant (not regions I, III) Dusky, Epic, Bambino (round), Cloud Nine, Calliope, Burpee Hybrid, Millionaire, Classic, Lavender Touch (white with lavender blush), Dancer (violet). (elongated) Megal, Bride, Orient Express. Endive Green Curled, Batavian, Salad King, Neos. Gourds (ornamental) Harrowsmith Select, Little Guys Mix, Corsican, Turk's Turban, Aladdin, Large Bottle, Goblin Eggs, Autumn Wings. Kale Dwarf Blue Curled Scotch, Improved Vates, Siberian, Winterbor, Winter Red, Nero di Toscana, Blue Ridge, Red Bor, Red Ursa.

Kohlrabi Early White Vienna, Early Purple Vienna, Kongo, Kolibri, Eder. Leeks American Flag, King Richard, Kilima. Lettuce (heading, main season) Summertime, Ithaca. (red leaf) Prizehead, Red Sails, Redina, New Red Fire, Merlot, Red Tide. (green leaf) Salad Bowl, Grand Rapids, Slobolt, Pom Pom. (oak leaf) Oaky Red Splash, Cocarde, Mascara, Blade. (romaine) Paris Island, Valmaine, Green Towers, Outredgeous, Devils Tounge, Little Gem, Freckles. (bibb type) Optima, Buttercrunch. (butterhead) Esmeralda, Marvel of Four Seasons, Emerald Oak. (batavian) Nevada, Sierra. Melons (not regions I and III) (Cantaloupe/muskmelon) Ambrosia, Harper Hybrid, Gold Star, Classic, Pulsar, Superstar, Earlisweet, Primo, Fastbreak, Hannah's Choice, Athena, Earlichamp, Sarah's Choice. (Honeydew) Earlidew, Honey Orange.

(Galia types) Galia, Passport, Arava. (Crenshaw types) Early Hybrid Crenshaw. (Canary) Sugarnut. (long standing) Osaka Purple, Giant Red. Onions (yellow) Copra, Prince, First Edition, New York Early, Candy. (red) Redwing, Mars. (white) White Sweet Spanish, Superstar. (overwintering) Walla Walla Sweet. (green bunching) Ishikura, Tokyo Long White, He-shi-ko. Parsley Triple Moss Curled, Banquet, Dark Green Italian Plain. Parsnips Harris Model, All America, Hollow Crown, Gladiator, Andover, Cobham Improved Marrow, Javelin. Peas (shelling) Novella II, Oregon Trail, Oregon Pioneer, Green Arrow, Maxigolt. (oriental edible pod) Oregon Sugar Pod II, Oregon Giant. (snap pea, bush) Sugar Daddy, Super Snappy, Cascadia, Sugar Sprint, Sugar Ann. (snap pea, pole) Sugar Snap or Super Sugar Snap (virus susceptible; plant early).

Peppers (sweet bell, green to red) Parks Early Thickset, Camelot, Fat 'N Sassy, Ace, Bellboy, Jupiter, Yankee Bell, North Star, Lady Bell, King Arthur, Lantern. (sweet bell, green to yellow) Golden Bell, Golden Summer. (sweet bell, green to orange) Ariane, Mandarin. (sweet bell, green to purple) Lilac Bell, Purple Beauty, Tequila. (sweet bell, green to lavender to red) Islander. (sweet bell, green to chocolate) Hershey. (sweet bell, ivory to red) Ivory. (specialty sweet types) Sweet Banana, Banana Supreme, Bananarama, Gypsy, Biscayne, Pizza, Lipstick, Apple, Paprika Supreme, The Godfather, Giant Marconi, Round of Hungary, Sweet Cayenne, Carmen, Corno di Toro Yellow. (cayenne) Super Cayenne II, Andy, Cayenne Long Slim. (jalapeno) Tam Jalapeno, Early Jalapeno, Conchos, Fresno, Mitla. (paprika) Mariachi, Paprika Supreme.

(specialty hot types) Cherry Bomb, Serrano, Anaheim TMR23, Caribbean Red Habanero, Hot Paper Lantern, Bulgarian Carrot, Aji Amarillo. (novelty, ornamental) Marbles, Riot, Pretty in Purple. Potatoes (red) Red Pontiac, Norland, Red La Soda, Cranberry Red. (white) Russet Burbank, Superior, Goldrush, Kennebec, Butte. (yellow) Yellow Finn, Yukon Gold, Bintje, Desiree, Red Gold (red skin, yellow flesh), Carola. (fingerling) French Fingerling. Pumpkins (large) Jack O'Lantern, Howden, Autumn Gold, Lumina (white), Magic Lantern, Rouge Vif d'Etampes (Cinderella), Rock Star, New Rocket, Sorcerer, Charisma. (small) Small Sugar (also called Small Sugar Pie), Orange Smoothie. (compact vines) Tom Fox, Oz, Spirit. (novelty and exhibition) Big Max, Dill's Atlantic Giant, Prizewinner. (hulless seeded types) Baby Bear, Snack Jack, Trickster, Kakai.

(mini ornamental types) Jack Be Little, Wee-Be-Little, Lil Pump-ke-mon, Baby Boo. Radish (red) Fuego, Comet, French Breakfast, Cherry Belle, Champion, Cherriette, Crunchy Royale, Pink Beauty. (white) Burpee White, White Icicle. (large Japanese type) Sakurajima Mammoth. Radicchio (spring planted for early summer harvest) (smooth leaf) Bloomsdale Long Standing, Olympia. (savoy) Correnta, Unipack 151, Melody, Hellcat, Butterflay. (late summer planted for fall harvest) (smooth leaf) Oriental Giant, Bordeaux. Squash (yellow) Early Prolific Straightneck, Multipik, Supersett, Fancycrook, Sunray, Yellow Crookneck, Goldbar, Gentry. (green zucchini) Ambassador, Seneca, Elite, Tigress, Aristocrat, Raven, Cashflow, Geode (round), Floridor (round). (yellow zucchini) Gold Rush, Butterstick. (scallop) Sunburst, Sunny Delight. (other summer) Tromboncino (C. moschata).

Winter (not Region 1) (misc) Golden Delicious, Banana, Blue Hubbard. (Buttercup/Kabocha) Sweet Meat, Sweet Mama, Ambercup, Buttercup Burgess Strain, Gold Nugget, Black Forest, Autumn Cup, Bonbon. (Delicata) Sugar Loaf, Honey Boat. (Acorn) Table Queen, Mesa Queen, Table Ace, Taybelle, Table Gold (orange), Cream of the Crop (white). (Butternut) Early Butternut, Ultra, JWS 6823. (Spaghetti) Spaghetti, Pasta, Stripetti, Small Wonder. Sweet Potato (not regions I, II, III) Centennial, Georgia Jet. Tomato (early) Early Girl, Oregon Spring, Santiam, Oregon Pride, Oregon Star, Siletz, Legend. (medium) Willamette, Pik Red, Celebrity, Sunleaper, Mountain Spring, Medford, First Lady II, Big Beef. (late) Big Boy, Better Boy, Fantastic, Bush Big Boy, BHN 444, Ramapo.

(cherry type) Oregon Cherry, Gold Nugget, Sweet Million, Cherry Grande, Sun Gold, Early Cherry, Thai Pink, Juliet, Sunsugar, Large German Cherry, Sweet Baby Girl, Orange Paruche. (yellow) Jubilee. (paste) Oroma, Saucy, Halley 3155, Viva Italia, Super Marzano, Macero II, Health Kick, Classica, Olivade. (heirloom) Brandywine (Sudduth's Strain or potato leaf strain), Seattle's Best of All. Turnip (root) Purple Top White Globe, Royal Crown, Tokyo Cross. (greens) Shogoin. Watermelon (red fleshed) (not regions I, III) Crimson Sweet, Charleston Gray, Sweet Favorite, Carmen, Sweet Diane, Sweet Cheer, Verona. (yellow fleshed) Yellow Doll, Sunshine. (orange fleshed) New Orchid. Heirloom Turnip Varieties - Organic Gardening - MOTHER EARTH NEWS Tweet Heirloom Turnip Varieties At one time, Americans were as enthusiastic about turnips as they now are about tomatoes.

Get the gardening advice you need for growing the heirloom turnip varieties that once heavily populated American gardens and cuisine — and try our instructions for an old, glazed turnip recipe with gravy. March 22, 2013 By William Woys Weaver Heirloom Vegetable Gardening by William Woys Weaver is the culmination of some thirty years of first-hand knowledge of growing, tasting and cooking with heirloom vegetables. A staunch supporter of organic gardening techniques, Will Weaver has grown every one of the featured 280 varieties of vegetables, and he walks the novice gardener through the basics of planting, growing and seed saving. Sprinkled throughout the gardening advice are old-fashioned recipes — such as Parsnip Cake, Artichoke Pie and Pepper Wine — that highlight the flavor of these vegetables. The following excerpt on heirloom turnip varieties was taken from chapter 36, “Turnips.” Buy the brand new e-book of Weaver’s gardening classic in the MOTHER EARTH NEWS store: Heirloom Vegetable Gardening . To locate mail order companies that carry these heirloom turnip varieties, use our Custom Seed and Plant Finder . Check out our collection of articles on growing and harvesting heirloom vegetables in Gardening With Heirloom Vegetables .

A Brief History of Heirloom Turnip Varieties Above: Turnips, from left to right: Purple Top Milan, Orange Jelly, White Egg and Amber Globe. The 1840 seed catalog of M. B. Bateham, proprietor of the Rochester Seed Store in Rochester, New York, listed several varieties of turnip popular at the time. These included Large White, Flat Norfolk, White Globe, Long Tankard, Red Top, Early White Flat Dutch, Early White Garden Stone, Rutabaga, Dale’s Yellow Hybrid (a cross between White Globe and a rutabaga), Large Yellow Scotch Aberdeen, Yellow Malta, Yellow Altringham, Yellow Stone, and Early Yellow Dutch. Seed for every one of these varieties came from England. This impressive list represents the tip, in a sense, of the huge business once done in turnips. At one time, Americans were as enthusiastic about turnips as they now are about tomatoes, and it is a fascinating study in our shifting foodways to piece together the reasons why turnip consumption has gone into such a drastic decline. The most obvious explanation is that we now have many other food choices during the winter; we are not at all dependent on root-cellar vegetables.

Furthermore, turnips are one of the cornerstones of soup cookery, and soup cookery has also fallen out of fashion. Yet nutritionally, these shifts are unfortunate; turnips are extremely rich in vitamin C and other nutrients not easily replaced by winter tomatoes, Iceberg lettuce, and South American grapes. Turnips were well known historically for their health benefits, and works like John Tweed’s Popular Observations on Regimen and Diet (ca. 1815, 152) were quick to point this out. The codex of Dioskorides (A.D. 500–511) discussed the turnip in terms of its medical properties and showed the oldest surviving botanical drawing of the plant. The turnip of the codex was round like the round varieties of today, but with very large leaves. The leaves were eaten as greens and therefore not considered a negative trait, as they are today. Since the Romans called turnips by three names, beta, napus, and rapum, there is always some confusion when consulting literary sources from that period, especially since beta could also refer to a beet.

The rough rule was that rapum was used for round turnips, napus for long, carrot-rooted sorts, and beta for the varieties cultivated for their leaves. This is not a hard rule; sometimes only the context reveals what was meant. Botanists have theorized that the round-rooted culinary turnip of the type for which I have provided sketches below evolved long before the Roman era and thus has played a major role in European agricultural history. It has been proven through genetic experiments in Japan (1935) and from later verifications that sometime during pre-Roman antiquity, turnips crossed with cabbage to yield the plant now known as rape, a major source of vegetable oil. Cabbage has 18 chromosomes; the culinary turnip contains 20. Rape is a combination of both, with 38 chromosomes. Furthermore, the round white turnip mentioned by Dioskorides is also the oldest type discussed in medieval literary sources, although by the 1500s a yellow-fleshed variety was known. It too is thought to be a transspecies cross, like all the subsequent yellow varieties, with the yellow-fleshed rutabaga (Brassica napus).

The turnip species, if we may call it that, is a large one, including such heirloom vegetables as broccoli rabe, Chinese cabbage, and Chinese mustard. The napus species includes rutabaga, Siberian kale, and rape. Rapeseed oil has been used in northern Europe since the Middle Ages as a substitute for olive oil, and a processed form of it is sold as canola oil in North America. The Pennsylvania Dutch cultivated rape in the eighteenth and early nineteenth centuries for oil purposes, but this declined rapidly in the 1840s in favor of other cooking oil sources. The most popular of all the napus species cultivated among the Pennsylvania Dutch was the Tetlow turnip, which originated in Prussia. It was raised almost exclusively by the German-speaking community in this country, and American recipes for it are mostly found in German-American cookbooks. The turnip was described in detail in the Transactions of the Royal Horticultural Society (1812, 26–29) as a vegetable consumed in England only by foreigners. Of the turnips, the most favored variety among the English was Chirk Castle Black Stone, a small black-skinned variety that was perfectly suited to cottage gardens.

It is still available today but I find that it turns rather tough and woody in our climate. Growing Turnips and Saving Seed In The American Home Garden (1859, 185–87), Alexander Watson noted that it was common practice to sow turnips in March for a summer crop and in August for a fall and winter crop. Turnips need about eight weeks of cool, moist weather to attain their best shape and flavor. Seed is generally sown broadcast over well-prepared, well-raked ground. The best seedlings should be thinned to 4 inches apart. Turnips, more than many root vegetables, respond better to constant hoeing to keep the soil loose where they are growing. In areas of the country where spring is short and summer heat comes on quickly, grow turnips only as a fall crop. Liquid manure and frequent watering will ensure well-formed and well-textured turnips. Turnips are extremely sensitive to drought, and if they are stressed due to a lack of water, they will never fully recover and produce good roots.

For seed-saving purposes, it is important to know that turnips will cross with broccoli rabe, Chinese cabbage, and Chinese mustard, as well as with any wild turnips naturalized in the vicinity. Several forms of Brassica rapa have become common weeds in areas of the country settled in colonial times, so it is important to be watchful for these outside intrusions. Furthermore, rape has become naturalized in parts of the country where Pennsylvania Dutch have settled and should be destroyed if it is growing in the vicinity of the vegetable garden. The species rapa is divided into two groups, even though both cross readily and should be isolated by at least 1 mile. The Rapifera group includes the root turnips discussed in the following pages. The Ruvo group includes the flowering sorts like true rape, Italian turnips, and broccoli rabe. All of these are grown as annuals, but in fact turnips are biennial and must be vernalized in order to produce flowers. In mild-winter areas turnips can be left in the open ground, but in most parts of the country, seed stock must be dug up before a hard frost and overwintered in cold storage.

Damp sand or a moist environment with high humidity (90 to 95 percent) is necessary for good storage; otherwise the turnips will shrivel and eventually die. In the spring, the stored turnips are replanted and allowed to flower. Save at least twenty of the best turnips for seed. Turnips are out-pollinating, and therefore many individual plants are necessary for a good genetic balance. Pollen must be transferred from one plant to the next, not from flower to flower on the same plant. Turnip seed is ready to harvest when the pods turn brown and brittle. The pods on the lower portions of the plants will ripen first and must be harvested first, otherwise they will burst and scatter the seed. The seed is also relished by certain birds, such as finches, so it may be necessary to cover the ripening pods with netting. Seed is harvested in succession until all the ripe pods are collected. The seed separates from the pods fairly easily once the pods are dry and brittle. As an alternative, seed pods can be stored in brown paper bags and sorted during the winter. Once it is separated, seed can be sieved of debris and stored in airtight containers.

Seed viability is five years, although I have had good results with eight-year-old seed. It is better to renew seed every three years if several varieties are being maintained. I renew two varieties a year, taking advantage of isolation in a garden that is a mile from my main beds. ' Amber Globe' Turnip Brassica rapa This variety is also called Yellow Globe in old horticultural books and was depicted in the Album Vilmorin (1853, 3); thus color documentation is firm. It was “introduced” in England in 1840 as the Yellow Dutch turnip, but the Gardener’s Magazine (1840, 104) was not fooled. Loudon, the editor, noted that the turnip was “nothing more than the yellow turnip, the seed of which, having formerly been chiefly procured from Holland, thus obtained the name of Dutch. It is little grown in England in gardens, but much esteemed and generally cultivated in Scotland.” Americans shared the Scottish love for this yellow turnip because it was an old hardy sort dating at least from the eighteenth century that could be relied on well into the winter.

In fact, this variety and a strain called Large Yellow Scotch Aberdeen could be stored through the following March and were greatly valued as a food source when other supplies were low. A fall turnip, it was generally planted about August 1. The flesh of the turnip, is actually yellowish or cream colored. The shoulder of the turnip usually turns green where it is exposed to sunlight. The flavor is pungent, and of all the turnips I have grown, this one is most susceptible to worm damage. For best results grow this variety on ground previously cultivated with cowpeas. This will reduce the problem with nematodes and similar pests. ' Orange Jelly' Turnip or 'Golden Ball' Turnip Brassica rapa This handsome turnip was depicted in the Album Vilmorin (1870, 21), having appeared earlier in the Album Vilmorin (1854, 5) as Robertson’s Golden Ball. Charlwood & Cummins, London seedsmen, presented seed for twenty-six turnip varieties to the United States Patent Office in 1855, among them Robertson’s Golden Ball. This seed was distributed to American farmers for trial in different parts of the country. J.

M. Thorburn & Company of New York continued to carry all twenty-six varieties for several years, but of these, only Robertson’s is still available. The turnip is not truly orange, although the color will vary greatly due to soil. The flesh is yellow and the flavor unique. It has an unexpected and pleasant aftertaste of bitter almond, very sweet and mild. It is probably one of the finest of all the culinary turnips and is excellent when paired with carrots. ' Purple Top Milan' Turnip Brassica rapa The Gardener’s Magazine (1835, 40) reported that this turnip had just been introduced from France under the name navet rouge plat hatif. It appeared in the Album Vilmorin (1852, 3) as the Early Flat Red Top, and appeared again in the Album Vilmorin (1884, 35) under the name by which we now know it. For many years, while the name of this variety was not settled, it was often described as either red or purple. It is one of my favorite turnips because of its striking shape. The turnip is extremely flat, smooth skinned, and well adapted to slicing.

The turnip rests above the ground like a kohlrabi, the shaded part white, the part most exposed to the sun a rich violet. It is also one of the first turnips to come to harvest. If planted early in the spring, it is ready to pull by the end of June. If the climate is hot and dry, this turnip should be planted in late summer because it can develop a strong mustard flavor if the heat is excessive. In parts of the Northwest, where the climate is cool and rainy, this variety is ideal. When grown to perfection, it is a very fine culinary turnip. The Table (1898, 213), a monthly magazine issued by Marshall’s School of Cookery in London, described the results of a cooking competition for turnips, with the winning recipes appended. One of the recipes, Turnips à la Mancelle, involved diced calf or sheep brains, velouté sauce, and an elaborate presentation en couronne. This approach was typical of the Victorian attempt to make over the turnip into something more in tune with elaborate silver and starched napkins. Turnips are rustic. A direct approach is always best. Mrs.

Burkitt’s winning recipe below was accomplished with veal or chicken stock; beef bouillon will darken the vegetables but give a richer flavor. What is not mentioned is the sugar. Normally, a tablespoon or so of sugar was added to the butter, which heightened the flavor of the turnips as they were browned. Turnip Recipe: Turnips Glazed With Gravy Pare four or five large turnips, wash and drain them and cut into slices of uniform size, or turn them into a ball or pear shape, dissolve in a deep saucepan as much fresh butter as will cover the bottom of the pan, throw in the turnips and fry until they are lightly browned, drain the butter from them and pour over as much good stock as will cover them, let them simmer gently until they are nearly tender, remove the lid, put the saucepan over a quick fire and let the sauce boil quickly until it begins to thicken, take up, but be careful not to break them, arrange neatly on a dish and pour the gravy over. The turnips will take about twenty minutes to simmer.

' Scarlet Ball' or 'Scarlet Kashmir' Turnip Brassica rapa Unlike the Milan turnip, this variety turns a true red or rose rather than violet. The roots are about 3 inches in diameter and somewhat flattened, not exactly ball shaped. William Henry Maule of Philadelphia carried this turnip in his catalogs in the 1890s. It was introduced from England as an improvement on a variety originating in India. The young plants make delicious greens but are subject to slug damage; I normally lose half my crop to slugs if I do not take precautions like scattering diatomaceous earth around them or setting out saucers of beer. Aside from the red color of the skin and its uniform size, this heirloom is not as flavorful as the others, but this could be the result of my soil type and not the variety. The skin of this variety may be dried and used like kohlrabi parings for making winter soups. ' White Egg' Turnip Brassica rapa Boston seedsman John B. Russell sold seed in 1828 for a turnip called Swan’s Egg, which appears to be the immediate predecessor of White Egg.

In fact, based on old descriptions, the two are essentially the same. It is a fall variety that remained popular throughout the nineteenth century because of its keeping qualities. True to its name, the turnip is both egg shaped and white, generally about the size of a goose egg. The flesh is snowy white, tender, and very juicy, since there seems to be a higher water content in this turnip than in many other varieties. The flavor is somewhat sweet, and so mild that the turnip can be eaten raw, at least when fresh from the garden. In storage, the flavor intensifies. It has been said that voles destroy the best things first, and something about this turnip makes it extremely attractive to them. Voles will seek it out even when other turnip varieties are nearby. Their fondness for this one may be turned to the gardener’s advantage, since the culls make excellent bait for vole traps. Find seeds for these heirlooms and more with our Custom Seed and Plant Finder . Buy the brand new e-book of Weaver’s gardening classic in the MOTHER EARTH NEWS store: Heirloom Vegetable Gardening . Photos and Illustrations Courtesy William Woys Weaver.

Vegetable Gardens Gardening Plants Vegetables Fall Gardening Fall Botanical Names: Brassica rapa Ancient turnips (Brassica rapa) are edible plants with a single roundish or conical lower or underground stems, planted by seed in late spring and late summer to grow during the coolest part of the season. The most common varieties have one- to five-inch diameter white roots, sometimes with purplish shoulders where sunlight hits them, and solid, crunchy white or pale yellow flesh. Some cultures call turnips swedes or Swedish turnips, because they look a lot like larger rutabagas (Brassica napobrassica), a cross between turnips and cabbage thought to have originated in Scandinavia. Like Brussels sprouts, most turnip varieties contain an acrid-tasting substance (cyanoglucoside) which makes them taste pungent and somewhat bitter until cooked; many people are genetically more sensitive to this substance, making all but the very sweetest varieties unpalatable. Growing Turnips Turnips are planted from seed in full sun and moist well-drained soils, and are ready to harvest while small from just five or six weeks after planting, up to two months for fully mature plants.

Because they have the best quality and flavor during cool weather, they are planted in late spring and, where seasons are longer, again in late summer for a fall and winter crop. For larger roots, gardeners thin young plants to three to six inches apart, eating the thinned plants. Types and Varieties of Turnips Turnips are very closely related to broccoli, cabbage, mustard, and kale. In ancient times turnips were either globular or broad-bottomed, but over the centuries different types of turnips appeared, including ones with long carrot-like shapes, and skins that are pure white to some with purple or red shoulders. Flesh can be white, yellow, golden, or red-veined, and bitter as radishes or smooth and creamy almost like apples. “Baby turnips” can be simply small turnips harvested early, or specialty varieties which never get very large, can have white, orange, yellow, or red flesh, and are mild and usually eaten raw. Here are a few turnip varieties available at local garden centers; online sources offer many more, including heirloom varieties you will never enjoy unless you grow your own.

Purple Top White Globe - the standard spicy white globe with purple shoulders, can get large but sweetest when harvested at just three inches in diameter Scarlet Queen – hybrid with bright red skin and smooth white flesh Tokyo Cross – very popular all-white hybrid, an All-America Selection winner Market Express – very early producer, pure white roots White Knight – flattened pure white globe, late producer with pure white flesh Alltop - hybrid with vigorous, high-yielding top growth, great greens-only variety Just Right – a hybrid with smooth, mild roots white roots, easy to plant in fall Gilfeather – egg-shaped heirloom with creamy white flesh and nearly smooth leaves Golden Ball - sweet, yellow flesh Seven Top – heirloom grown only for its large, dark green edible leaves Shogoin – very popular tender, mild white root also grown for its greens Topper – fast, heavy yields of greens in just over a month Hakurei – fast producing white root that is the sweetest of all, much loved by chefs OSU recommends vegetable varieties for 2010 | Oregon State University Extension Service | Gardening OSU recommends vegetable varieties for 2010 Last Updated: April 12, 2010 CORVALLIS, Ore.—Vegetable

 varieties adapted to local growing conditions produce the best yields in home gardens.

The Oregon State University Extension Service recommends the updated varieties listed for all areas of the state except regions indicated. "The new varieties listed looked good in our trials for the last two years," said Deborah Kean, research assistant with the horticulture department at OSU. Regions: I. Oregon Coast: cool but long season of 190 to 250 days. II. Western Valleys: 150-250 day season; warm days, cool nights; length of season may very considerably from year to year. III. High Elevations: short growing season of 90 to 120 days; frost possible in any month. IV. Columbia and Snake River Valleys: 120- to 200-day season; hot days, warm nights, length of season fairly well defined. Recommended varieties: (not regions III and IV) Green Globe, Imperial Star, Emerald. Asparagus: Mary Washington, Jersey Knight, Jersey Giant, UC 157, Purple Passion. Beans: (green bush) Tendercrop, Venture, Slenderette, Oregon 91G, Oregon Trail, Provider, Jade, Oregon 54. (flat Italian) Roma II.

(French filet) Nickel, Straight ‘N Narrow. (green pole) Blue Lake, Kentucky Wonder, Romano, Cascade Giant, Kentucky Blue, Oregon Giant. (wax bush) Goldenrod, Goldrush, Indy Gold, Slenderwax. (lima, bush, large seeded) Fordhook 242 (or any Fordhook). (lima, bush, small seeded) Thorogreen, Baby Fordhook, Jackson Wonder. (dry) Pinto, Red Kidney, White Kidney (Cannellini), Cranberry, Etna. (edible Soybeans or Edamame) Envy, Early Hakucho, Butterbean, Sayamusume, Misono Green. Beets: Ruby Queen, Red Ace, Warrior, Kestrel, Early Wonder, Pacemaker III, Detroit Dark Red, Red Cloud. (cylindrical) Cylindra, Forono. (greens) Early Wonder Tall Top, Bull’s Blood. Broccoli: Premium Crop, Packman, Arcadia, Early Dividend, Windsor, Emerald Pride, Gypsy. (Romanesco type) Romanesco, Veronica. Jade Cross "E", Oliver, Tasty Nuggets.

Cabbage: (early) Parel, Farao, Tendersweet, Gonzales, Surprise. (main season) Golden Acre, Bravo, Charmant, Cambria, Invento, Discovery. (late fall, winter) Danish Ballhead, Storage Hybrid #4, Blue Thunder. (red) Ruby Perfection, Red Acre. (savoy) Melissa, Savoy Express, Savoy Ace, Perfection, Famosa. Chinese Cabbage: (Pac choi) Mei Qing Choy, Joi Choi. Carrots: Red Core Chantenay, Royal Chantenay, Scarlet Nantes, Mokum, Bolero, Apache, Danvers, Sugarsnax 54, Nelson, Napa, Kuroda, Nantindo, Sweetness III, Napoli, Yaya, Vitana. (yellow) Yellowstone. (baby carrots) Minicore, Parmex, Thumbelina. Cauliflower: Apex, Amazing, Candid Charm, Concert, Cortes, Imperial 10-6, Snow Crown, Snowball "Y" Improved, Titan. (Purple) Graffiti, Violet Queen. Fordhook Giant, Rhubarb, Bright Lights, Bright Yellow, Silverado, Broadstem Green.

Chicory: (green) Crystal Hat (tall, slender heads). (red, also known as Radicchio) Chiogga Red Preco, Palla Rosa, Tauro, Indigo, Treviso (tall, slender heads). (non-heading, asparagus type) Catalogna. Standard sweet (early): Early Sunglow, Seneca Horizon. (main season): Jubilee (also called Golden Jubilee). Supersweet (early): Butterfruit. Sugary enhanced (very early): Sugar Buns. (early): Precocious, Spring Treat. (main season): Bodacious, Incredible, Kandy King, Kandy Korn, Legend. White Kernels (must be isolated from yellow or bicolor types to get all white kernels). Supersweet (main season): How Sweet It Is, Xtratender 378A, Mirai 421W. Sugary enhanced (early): Sugar Pearl Sugary enhanced (main season): Argent, Frosty, Whiteout, Silver Princess. Bicolor Kernels Supersweet (early) Xtratender 272A, Mirai 308BC.

(main season): Honey and Pearl, Xtratender 277A. Sugary enhanced (early): Trinity, Fleet. (main season): Temptation, Brocade, Delectable, Double Gem, Mystique. Triple Sweet types (sh2su hybrids): Sweet Rhythm, Serendipity, Sweet Chorus, Naantasket, Renaissance. Ornamental (must be isolated from other corn): Wampum, Chinook. Note: Kernel quality of all the above corn varieties may be dramatically altered under certain pollination conditions. Supersweets must be isolated from other types. Cucumbers: (pickling) SMR 58, Pioneer, Bush Pickle, County Fair, Cool Breeze, Regal, Jackson Supreme. (slicing) Burpee Hybrid, Marketmore 86 & 97, Poinsett, Raider, Dasher II, Slicemaster, Intimidator, Tasty Green, Orient Express, Genuine, Sweet Marketmore, Tasty Jade. (novelty) Armenian, Lemon.

Eggplant: (not regions I, III) Dusky, Epic, Bambino (round), Cloud Nine, Calliope, Burpee Hybrid, Millionaire, Classic, Lavender Touch (white with lavender blush). (elongated) Megal, Bride, Orient Express. Endive: Green Curled, Batavian, Salad King, Neos. Gourds: (ornamental): Autumn Wings, Harrowsmith Select, Little Guys Mix, Corsican, Turk’s Turban, Aladdin, Large Bottle. Kale: Dwarf Blue Curled Scotch, Improved Vates, Siberian, Winterbor, Winter Red, Nero di Toscana, Blue Ridge, Red Bor, Red Ursa. Kohlrabi: Early White Vienna, Early Purple Vienna, Kongo, Kolibri, Eder. Leeks: American Flag, King Richard, Kilima. Lettuce: (red leaf) Prizehead, Red Sails, Redina, New Red Fire, Merlot, Red Tide. (green leaf) Salad Bowl, Grand Rapids, Slobolt, Pom Pom, Green Star.

(oak leaf) Oaky Red Splash, Cocarde, Mascara, Ferrari, Jamai, Cobham Red Oak, Malawi. (romaine) Paris Island, Valmaine, Green Towers, Outredgeous, Devils Tounge, Little Gem, Freckles, Bullet, Plato II. (butterhead/bibb) Optima, Buttercrunch, Esmeralda, Marvel of Four Seasons, Emerald Oak, Red Cross, Sylvesta. (batavian) Nevada, Sierra, Mottistone. Melons: (not regions I and III) (Cantaloupe/muskmelon) Ambrosia, Harper Hybrid, Gold Star, Classic, Pulsar, Superstar, Earlisweet, Eclipse, Primo, Earliqueen, Fastbreak, Hannah’s Choice, Athena. (Honeydew) Earlidew, Honey Orange. (Galia types) Galia, Passport, Arava. (Crenshaw types) Early Hybrid Crenshaw. (Canary) Sugarnut (long standing) Osaka Purple, Giant Red. Onions: (yellow) Copra, Prince, First Edition, New York Early, Candy. (red) Redwing, Mars.

(white) White Sweet Spanish, Superstar. (overwintering) Walla Walla Sweet, Gladstone. (green bunching) Ishikura, Tokyo Long White, He-shi-ko. Parsley: Triple Moss Curled, Banquet, Dark Green Italian Plain. Parsnips: Harris Model, All America, Hollow Crown, Gladiator, Andover, Cobham Improved Marrow. Peas: (shelling) Novella II, Oregon Trail, Oregon Pioneer, Green Arrow, Maxigolt. (oriental edible pod) Oregon Sugar Pod II, Oregon Giant. (snap pea, bush) Sugar Daddy, Super Snappy, Cascadia. Sugar Sprint, Sugar Ann. (snap pea, pole) Sugar Snap or Super Sugar Snap (virus susceptible; plant early). Peppers: (sweet bell, green to red) Parks Early Thickset, Camelot, Fat 'N Sassy, Ace, Bellboy, Jupiter, Yankee Bell, North Star, Elisa, Lady Bell, King Arthur, Lantern. (sweet bell, green to yellow) Golden Bell, Golden Summer. (sweet bell, green to orange) Ariane, Mandarin.

(sweet bell, green to purple) Lilac Bell, Purple Beauty, Tequila. (sweet bell, green to lavender to red) Islander. (sweet bell, green to chocolate) Hershey. (sweet bell, ivory to red) Ivory. (specialty sweet types) Sweet Banana, Banana Supreme, Bananarama, Gypsy, Biscayne, Pizza, Lipstick, Apple, Paprika Supreme, Giant Marconi, Round of Hungary, Carmen, Italian Sweet. (anaheim) Anaheim TMR23, Relleno (cayenne) Super Cayenne II, Andy, Cayenne Long Slim, Aci Sivri (jalapeno) Tam Jalapeno, Early Jalapeno, Conchos, Fresno, Mitla. (paprika) Mariachi, Paprika Supreme. (specialty hot types) Cherry Bomb, Serrano, Caribbean Red Habanero, Hot Paper Lantern, Bulgarian Carrot. (novelty, ornamental) Marbles, Riot, Pretty in Purple. Potatoes: (red) Red Pontiac, Norland, Red La Soda, Cranberry Red. (white) Russet Burbank, Superior, Goldrush, Kennebec.

(yellow) Yellow Finn, Yukon Gold, Bintje, Desiree, Red Gold (red skin, yellow flesh). (purple) All Blue. (fingerling) French Fingerling. Pumpkins: (large) Jack O'Lantern, Howden, Autumn Gold, Lumina (white), Magic Lantern, Rouge Vif d'Etampes (Cinderella), Rock Star, New Rocket, Sorcerer. (small) Small Sugar (also called Small Sugar Pie), Orange Smoothie. (compact vines) Tom Fox, Oz, Spirit, Mystic Plus, Magician, Charisma. (novelty and exhibition) Big Max, Dill's Atlantic Giant, Prizewinner. (hulless seeded types) Baby Bear, Snack Jack, Trickster, Kakai. (mini ornamental types) Jack Be Little, Wee-Be-Little, Lil Pump-ke-mon, Baby Boo. Radish: (red) Fuego, Comet, French Breakfast, Cherry Belle, Champion. (white) Burpee White, White Icicle. (large Japanese type) Sakurajima Mammoth.

Radicchio: (spring planted for early summer harvest) (smooth leaf) Bloomsdale Long Standing, Olympia, Lombardia, 7-Green. (savoy) Correnta, Unipack 151, Melody, Spargo, Space, Tyee. (late summer planted for fall harvest) (smooth leaf) Bordeaux. Squash: (yellow) Early Prolific Straightneck, Multipik, Supersett, Fancycrook, Sunray, Yellow Crookneck, Goldbar, Gentry. (green zucchini) Ambassador, Seneca, Elite, Tigress, Aristocrat, Raven, Cashflow, Noche, Geode (round), Floridor (round). (yellow zucchini) Gold Rush, Butterstick. (scallop) Sunburst. (other summer) Tromboncino (C. moschata). Winter (not Region 1) (misc) Golden Delicious, Banana, Blue Hubbard. (Buttercup/Kabocha) Sweet Meat, Sweet Mama, Ambercup, Buttercup Burgess Strain, Gold Nugget, Black Forest, Autumn Cup, Bonbon. (Delicata) Sugar Loaf, Honey Boat.

(Acorn) Table Queen, Mesa Queen, Table Ace, Taybelle, Table Gold (orange), Cream of the Crop (white). (Butternut) Early Butternut, Ultra, JWS 6823. (Spaghetti) Spaghetti, Pasta, Stripetti, Small Wonder. Sweet Potato: (not regions I, II, III) Centennial, Georgia Jet. (early) Early Girl, Oregon Spring, Santiam, Oregon Pride, Oregon Star, Siletz, Legend. (medium) Willamette, Pik Red, Celebrity, Sunleaper, Mountain Spring, Medford, First Lady II, Big Beef. (late) Big Boy,Better Boy, Fantastic, BHN 444. (cherry type) Oregon Cherry, Gold Nugget, Sweet Million, Cherry Grande, Sun Gold, Early Cherry, Thai Pink, Juliet, Sunsugar, Large German Cherry, Sweet Baby Girl. (yellow) Jubilee. (paste) Oroma, Saucy, Halley 3155, Viva Italia, Super Marzano, Macero II, Health Kick.

(heirloom) Brandywine (Sudduth’s Strain or potato leaf strain), Seattle’s Best of All. Turnip: (root) Purple Top White Globe, Royal Crown, Tokyo Cross. (greens) Shogoin. Watermelon: (red fleshed) (not regions I, III) Crimson Sweet, Charleston Gray, Sweet Favorite, Carmen, Sweet Diane, Sweet Cheer, Verona. (yellow fleshed) Yellow Doll, Sunshine, Yellow Baby. (orange fleshed) New Orchid. turnip, golden globe | Baker Creek Heirloom Seeds What are the pros? Prolific, Tasty, and Easy What are the cons? N/A Review: Golden Globe Turnip Grew wonderfully here in zone 9b. Germination was outstanding, with thinnings unexpectedly becoming the norm in salads and sautes throughout the Winter months. Definitely keep in mind, though, as the leaves grow, they do eventually become a little too fibrous for salads. I've picked most of the roots when they reach golfball-size, though they seem to easily get larger. They're equally delicious roasted with potatoes or in a hearty stew.

I love these things, and they'll likely hold a permanent spot in my Autumn planting rotation. Would you recommend this product to a friend? Yes What are the pros? Easy to grow, grows fast What are the cons? Didn't like the greens Review: Golden Globe Turnip I have been able to keep growing this through the summer since it has been cool. It's my first year starting a veggie garden so my soil isn't great with some clumps of clay left. It has been a "cold" wet summer and when my other plants are struggling the turnips are doing pretty good! I like this turnip oven roasted but raw it is still too strong/bitter for me. Little of the strong/bitter flavor is left after roasting and I then enjoy it. I tried frying the greens and they were a little too thick and fuzzy for me although, I confess if I had picked smaller ones they probably would taste better than a huge mature turnip leaf. All in all, I definitely would recommend since even though bugs have eaten holes in the leaves, they still grow strong. Would you recommend this product to a friend? Yes

Question: 'Model White', 'Goldenball' and 'Green Globe' are all varieties of which vegetable?
Answer: TURNIP